1/2 tsp salt, 1/2 tsp black pepper, 1/2 tsp white pepper
2 cubes chicken/tomato bouillon cubes
2 green onions chopped fine
4 tsp vegetable oil
Instructions
Broiler peppers with vegetable oil until charred on both sides. Remove peppers from oven and place in plastic bag for approx 20 min. Remove skin from peppers. Coarsely chop and set aside.
In 4-6 quart stock pot melt the butter over medium heat. Whisk in flour and simmer until thickened into a roux.
Slowly add the half and half and milk, simmer over med/low heat stirring frequently until smooth.
Remove from heat and set aside.
In a separate stockpot, add the roasted peppers, garlic, carrots, celery and onions.
Bring to boil and reduce and simmer, covered for 20 minutes.
Remove from heat and transfer vegetables to a blender using a slotted spoon with approx 1 c of broth.
Blend until smooth , remove from blender and push mixture through a sieve and return to stock pot.
Stir well, then add the cream mixture.
Heat to a simmer and slowly add the cheese stirring frequently for 10-15 minutes.
Serve hot and garnish with a half tsp of fresh chopped onions and cilantro.
Originally Submitted
5/5/2017
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